Five-Spice Steak, Noodles with Cabbage and Cashews

Five-spice powder is an essential seasoning in Chinese cooking. The traditional spices that go into it are star anise, Szechuan peppercorns, fennel, cassia, and clove. What better way to celebrate Chinese New Year than with this delicious recipe? Enjoy!

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FIVE-SPICE STEAK
600g beef sirloin steak, any excess fat trimmed (at room temperature)
2 teaspoons Chinese five spice
1 teaspoon salt
1 tablespoon oil

VEGETABLES
1 tablespoon oil
2 brown onions, thinly sliced
2 cloves garlic, chopped
3cm ginger, thinly sliced then cut into fine matchsticks
¼ cabbage, thinly sliced
1 head broccoli, cut into florets

NOODLES AND SAUCE
1 tablespoon sesame oil
2½ tablespoons soy sauce
1 teaspoon cornflour mixed with 1½ tablespoons cold water
400-500g egg noodles
1 tablespoon oil

TO SERVE
2-3 spring onions, finely sliced
½ cup roasted cashew nuts, roughly chopped
½ lemon, cut into 4 small wedges (optional)

Bring a full kettle to the boil.

1. Pat beef steaks dry with paper towels then rub with Chinese five-spice and salt. Heat first measure of oil in a large fry-pan or wok on high heat. Cook beef for 1-2 minutes on each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5-10 minutes.

2. Heat second measure of oil in pan/wok used to cook beef steaks. Cook onion, garlic and ginger for 4-5 minutes, until onions start to caramelise (if needed, add a splash of water and rub the bottom of pan with a wooden spoon to loosen brownings).

3. Add cabbage and broccoli and continue cooking a further 2-3 minutes, until cabbage is slightly wilted and broccoli is bright green and just cooked through. Transfer veggies to a medium bowl and set aside.

4. In a small bowl, mix sesame oil, soy sauce and cornflour mixture together then set aside. In a large, heat-proof bowl pour boiling water over noodles, then drain immediately, to help separate noodles nicely.

5. Heat third measure of oil in the pan/wok and stir-fry noodles for 1 minute, then add soy sauce mixture and cook for 1-2 minutes, tossing regularly, until sauce has thickened and is coating the noodles. Add vegetables back to pan and toss with noodles. Slice beef steaks against the grain.

TO SERVE, divide noodles and vegetables between bowls and top with slices of beef steak, spring onion and cashew nuts. Serve with a lemon wedge for squeezing (if using).

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